- 1 (8-ounce) package uncooked dried Chinese-style flat noodles
- 1 cup sugar snap peas, trimmed
- 2 teaspoons peanut oil
- 1 cup cubed firm water-packed tofu (about 6 ounces)
- 1 cup cherry tomatoes, halved
- 1/2 cup drained, sliced water chestnuts
- 1/2 cup thinly sliced green onions
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon lower-sodium soy sauce
- 2 teaspoons dark sesame oil
- 2 teaspoons chile paste with garlic
- 1/4 teaspoon kosher salt
- 1 tablespoon sesame seeds, toasted and divided
- calories 351
- fat 10.7 g
- satfat 1.3 g
- monofat 2.8 g
- polyfat 3.8 g
- protein 14.8 g
- carbohydrate 55.5 g
- fiber 10.2 g
- cholesterol 0.0 mg
- iron 7.3 mg
- sodium 489 mg
- calcium 338 mg
How to Make It
Cook noodles according to package directions, omitting salt and fat. Add peas during last 1 minute of cooking. Drain; rinse with cold water.
Heat a large nonstick skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu to pan; cook 5 minutes or until browned, stirring frequently.
Combine noodle mixture, tofu, tomatoes, water chestnuts, and onions in a large bowl. Combine vinegar and next 4 ingredients (through salt) in a small bowl, stirring with a whisk. Add vinegar mixture to noodle mixture, tossing gently to coat. Add 1 1/2 teaspoons sesame seeds; toss to combine. Sprinkle with remaining sesame seeds.
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